Harvest Roasted Salad
The success of this salad depends on high roasting temps for caramelized veggies that aren’t mushy but hold up to the dressing

Serves 4
For the Dressing:
¼ cup fresh orange juice
1 small shallot, minced (about 2 Tbsp.)
1 tablespoon distilled white vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
⅓ cup plus 2 Tbsp. olive oil, divided

For the Salad:
1 (1 ½-lb.) kabocha squash, seeded and cut into 2-inch-long x ¾-inch-wide wedges
1 pound Brussels sprouts, trimmed and halved lengthwise
2 bunches kale, stemmed and chopped (about 12 cups)
1 medium Honey Crisp apple, thinly sliced (about 1 ½ cups)
½ cup toasted pecans, chopped
1 ounce Parmesan cheese, shaved (about ½ cup)

Directions:
Step 1: Preheat oven to 450°F. Whisk together orange juice, shallot, vinegar, maple syrup, mustard, 1 ½ teaspoons of the salt, and ¼ teaspoon of the pepper in a small bowl. Gradually whisk in ⅓ cup of the olive oil until liquid is smooth and combined. Set aside.
Step 2: Toss together squash, Brussels sprouts, and remaining 1 teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons olive oil on a large rimmed baking sheet until combined. Roast in preheated oven until tender and browned, about 20 minutes, rotating baking sheet halfway through cook time.
Step 3: Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted vegetables; toss to combine. Transfer to a platter. Sprinkle with pecans and Parmesan. Drizzle with remaining vinaigrette